Executive Chef

PARANGIPETTAI RESTAURANT PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

Parangipettai Restaurant Pte. Ltd. in Singapore is seeking a seasoned kitchen leader to oversee daily operations, from prep and cooking lines to plating consistency. You will drive quality, productivity, and uniformity across dishes.

You will design seasonal menus, mentor sous chefs and cooks, control food costs, manage inventory, and ensure strict health and safety standards. The role requires strong leadership, clear communication, and a passion for culinary excellence.

Qualifications

• Advanced knowledge of cooking techniques, food presentation, and diverse cuisine styles.
• Strong interpersonal skills to resolve conflicts, lead under pressure, and instruct team members clearly.
• Experience calculating food cost percentages, managing waste, and negotiating with vendors.

Responsibilities

• Oversee daily food preparation, cooking lines, and plating.
• Design creative, seasonal, and cost-effective menus that align with the restaurant's concept.
• Hire, train, mentor, and schedule sous chefs, line cooks, and kitchen support staff.
• Monitor food and labor costs, manage inventory, place supplier orders, and stay within quarterly budgets.
• Enforce health, hygiene, and local food safety regulations across the entire kitchen.

Skills

Culinary Mastery

Leadership & Communication

Business Acumen

Job description

Kitchen Operations

Supervise daily food preparation, cooking lines, and plating standards to ensure consistency and excellence.

Menu & Recipe Development

Design creative, seasonal, and cost-effective menus that align with the restaurant's concept.

Staff Leadership

Hire, train, mentor, and schedule sous chefs, line cooks, and kitchen support staff.

Financial Management

Monitor food and labor costs, manage inventory, place supplier orders, and stay within quarterly budgets.

Safety & Compliance

Enforce health, hygiene, and OSHA or local food safety regulations across the entire kitchen. [1, 2, 3, 4, 5, 6, 7, 8]

Skills and Qualifications

• Culinary Mastery: Advanced knowledge of cooking techniques, food presentation, and diverse cuisine styles.
• Leadership & Communication: Strong interpersonal skills to resolve conflicts, lead under pressure, and instruct team members clearly.
• Business Acumen: Experience calculating food cost percentages, managing waste, and negotiating with vendors.